roasted chili lime corn on the cob :: by radish*rose

roasted chili lime corn on the cob

Good summertime corn is a wonderful thing. Growing up in Illinois, “sweet corn” was everywhere, and the taste and scrunchy crunch of corn on the cob held with buttery fingers brings me right back there in my memories. Tastes like summer! All that wonderful Midwestern corn kind of spoiled me, though, and now that I live in the Northeast, good quality fresh corn is a little harder to come by since it doesn’t travel well. The natural sugar in the corn degrades once it is detached from the stalk, and even more so under refrigeration. However, I was fortunate to receive a few ears in my farm share (CSA) box last week — grown in Pennsylvania, just next door.

I couldn’t wait to make a recipe I remembered from Cooking Light, but I couldn’t locate the original, even on their website. Must have been in a long-ago discarded magazine. Luckily I remembered the ingredients, although the proportions were kind of an experiment – a successful one, thankfully. The original calls for grilling the corn, but we don’t have an outdoor space in which to grill, so I’ve adapted it for oven roasting. You can scale this up if you have more corn – use 1 tablespoon of butter for each ear of corn, and adjust the seasonings accordingly. If you’re really embracing the Midwest summer thing, eat it outside at dusk while watching fireflies!

roasted chili lime corn on the cob
Author: 
 
Equipment: Baking sheet, aluminum foil, pastry brush.
Ingredients
  • 3 ears fresh corn, shucked and de-silked
  • 3 T. butter, melted (I zapped mine in the microwave for about 30 seconds - watch it carefully)
  • Juice of ½ lime
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • Freshly ground pepper
Instructions
  1. Preheat oven to 450 degrees F.
  2. Tear off 3 pieces of aluminum foil large enough to wrap a single ear of corn. Lay each ear of corn on a piece of foil. (I like to cut each ear into 3 pieces to make eating them a bit easier.)
  3. Mix together the melted butter, lime juice, chili powder, garlic powder, salt, and a few twists of freshly ground pepper. Brush each ear of corn thoroughly with the butter mixture.
  4. Wrap each ear of corn in the foil, place on a baking sheet, and roast for 20-25 minutes. Carefully unwrap - watching out for steam trapped inside the foil - and enjoy!
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This is a radish*rose original recipe.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe. 

3 Comments

  • Ai ai ai, you have so many good recipes! Can I steal one recipe from you? With a full credit on my blog of course 😛

    Hope all is well, your blog looks beautiful 😀

  • This corn picture practically jumps out at me. I want to eat it now and not have to wait until I make it. If only we all had an email service that delivered the food.we love on the blogs we love. I also never heard of zoodles, but as a zucchini lover from way back (my garden was famous in my neighborhood for giant size zucchini), I am excited to know about this..

    Beautiful site, Radish Rose.

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